Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1887-03-05
PAsTEuRIzING OF WINES.
The Principles of the Process, the Meth
0da ord TrtiIitv

The Principles of the Process, the Meth
DDS and Utility.
In bulletin just issued by Professor E.
W. Hilgard, upon the principles and prac-
tice of pasteurizing of wines. says:
The essential point TO pasteurizing is to
heat wine to the temperature of 1902, or
thereabouts, out of contact with air. This
heating should be done as quickly as posi-
Bile, and after the proper temperature has
been reached ii IS best. other things being
equal, to cool the wine as quickly as posi-
Bile.
Several objects are accomplished by this
heating. The one most generally aimed at
is to kill the germs of all kinds of fermen-
tation that may exist in the wine in order
that it may be safe from further changes
under their influence. Another is to ad-
vance the wine toward maturity. Also TO
forestall any further deposition of sediment
By the coagulation of the albuminous mat
tiers il still contains, and which endaDger
its soundness.
Tbs general plan in the construction OF
nasteurizers is usually the same as that of
the various kinds of still condensers, only
in this case the water around the worm is
hot, and the cold wine, in passing through
the worm, is heated to the proper point by
allowing it TO move with greater or less rap
idity, In solid column, so that thermom-
eter inserted at the exit end will show
steadily the desired temperature. Beyond
the thermometer, the wine passes into q
cooler. from which it is delivered into the
well-cleaned storage or shipping packages
In many cases it is delivered into these di-
rectly from the pasteurizer and allowed TO
cool in the tightly-bunged casks.
Wines Of sufficient age, that have ceased
to deposit sediment and are bottle-ripe,
may be pasteurized in the bottles them
selves, in q water.bath having the proper
temperature. This is the preferred practice
in the case of high-class wines.
The temperature must be carefully
guarded, since if it either rises too high,
or continues too long even at its proper
point, the wine may acquire cooked y
taste. and may lose its natural bouquet.
Immediately after the operation the wine
is somewh hat fiat, but in the course of few
weeks not only fully RECEIVERS its zest, but
is found very much advanced toward ma
turity.
UTILITY OF PAsTEuRIZATIoS,
When it is considered to how great an
extent the general use of the pasteurizing
process can do away with the most serious
difficulties under which California wine
makers labor, its Importance can hardly be
oyerestimated. Our hot vintage season and
the imperfect methods of fermentation still
SO commonly practiced. render our wines
peculiarly liable to the introduction OF
noxious germs, which develop SO soon as
the INSTRUMENTATION is completed, If not
sooner. Pasteurizing will put final stop
to these dangers, provided proper care and
cleanliness is used in handling them after
ward
1t is the common practice 10 ship our
wines when very young, and they go &c
long distances and pass through great alter
ations of temperature. Once pasteurized
they will stand this treatment without ma
terial danger or deterioration. If given
rest for some weeks after the process, they
may be fined, if necessary, and will arrive
nearly as clear as they left the shipper.
One of the most serious sources OF
compIaint against California wines in the
EAST Is that they will not keep" the
cause being very generally the fact that
being TOO young to be bottled like i'm
ported wines of greater age, they undergo